Butternut Squash Lasagna

🧂 Ingredients

• 3 cups butternut squash

  peeled, cubed, and roasted
• 1 package lasagna noodles

  regular or no-boil
• 2 cups ricotta cheese
• 3 cups shredded mozzarella cheese
• 2 cups spinach

  fresh or frozen
• ½ cup Parmesan cheese

  optional, for topping
• ½ cup milk

  or plant-based milk
• 2 garlic cloves

  minced
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

• 1 Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
• 2 Roast the butternut squash until tender (about 25 minutes). Blend the roasted
  squash with milk, garlic, salt, and pepper until smooth.
• 3 In a large bowl, mix ricotta cheese with spinach. Add a pinch of salt and
  pepper.
• 4 Spread a thin layer of the squash mixture on the bottom of the baking dish. Add
  a layer of lasagna noodles on top.
• 5 Spread a layer of the ricotta-spinach mixture, followed by more squash puree,
  and sprinkle with shredded mozzarella cheese. Repeat until all ingredients are
  used, finishing with mozzarella and Parmesan on top.
• 6 Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for
  an additional 15-20 minutes, or until the top is golden and bubbly.
• 7 Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition Info